This snickerdoodle cake is soft, buttery, and swirled with cinnamon sugar in every layer. It's topped with the most incredible brown sugar cinnamon buttercream that tastes like a warm snickerdoodle cake cookie in frosting form. The cake itself is tender and moist, with ribbons of cinnamon swirl running through each bite, and the whole thing looks absolutely stunning when you slice into it. I made this for my daughter's birthday a couple years ago, and it's been requested at every celebration since. It takes a little time to put together, but the steps are straightforward, and the result is a bakery-quality cake that's worth every minute.
If you love cinnamon desserts like Cinnamon Roll Cupcakes or layered treats like Oreo Poke Cake, this cake will blow you away. Serve it alongside something light like Strawberry Cheesecake Cookies and you've got a dessert spread everyone will remember.
Why You'll Love This Snickerdoodle Cake
This snickerdoodle cake is everything you want in a celebration cake. The layers are incredibly moist and tender thanks to the buttermilk and cake flour, and the cinnamon swirl running through each layer adds gorgeous ribbons of flavor that look stunning when you slice into it. The brown sugar cinnamon buttercream is rich, creamy, and perfectly spiced without being overwhelming, and the touch of cream cheese keeps it from being too sweet.
Jump to:
- Why You'll Love This Snickerdoodle Cake
- snickerdoodle cake Ingredients
- For the Cake:
- For the Cinnamon Swirl:
- For the Brown Sugar Cinnamon Buttercream:
- Optional Garnish:
- How to Make Snickerdoodle Cake
- Ingredient Swaps and Variations
- EQUIPMENT
- How to Store Snickerdoodle Cake
- Serving Suggestions
- Expert Tips
- FAQ
- Related
- Pairing
- Snickerdoodle Cake
snickerdoodle cake Ingredients
Here's everything you need to make this beautiful, cinnamon-swirled snickerdoodle cake.
See Recipe Card Below This Post For Ingredient Quantities
For the Cake:
- Cake flour (spooned & leveled): Creates a tender, soft crumb that's lighter and more delicate than all-purpose flour.
- Salt: Balances the sweetness and enhances all the other flavors.
- Baking powder: Helps the cake rise and creates a fluffy texture.
- Baking soda: Reacts with the buttermilk to create a light, tender crumb.
- Unsalted butter, softened to room temperature: Adds richness and creates a moist, buttery cake. Make sure it's softened so it creams properly.
- Granulated sugar: Sweetens the cake and helps create a tender texture.
- Large eggs + 2 additional egg whites, at room temperature: Bind the batter and add structure. The extra egg whites keep the cake light and fluffy.
- Pure vanilla extract: Adds warmth and depth to the flavor.
- Buttermilk, at room temperature: Keeps the cake incredibly moist and adds a subtle tang that balances the sweetness.
For the Cinnamon Swirl:
- Packed light or dark brown sugar: Adds sweetness and a hint of molasses flavor.
- All-purpose flour or cake flour (spooned & leveled): Thickens the swirl mixture so it doesn't sink into the batter.
- Ground cinnamon: The star of the swirl. It creates those beautiful ribbons of cinnamon flavor.
- Unsalted butter, melted: Helps the swirl mixture hold together and adds richness.
For the Brown Sugar Cinnamon Buttercream:
- Unsalted butter, softened to room temperature: Creates a smooth, creamy base for the frosting.
- Full-fat brick cream cheese, room temperature and sliced into 4 pieces: Adds tanginess and makes the frosting extra creamy and stable.
- Packed light or dark brown sugar: Gives the frosting a deep, caramel-like sweetness.
- Ground cinnamon: Adds warm, spiced flavor that ties everything together.
- Confectioners' sugar: Sweetens and thickens the frosting.
- Heavy cream or whole milk: Helps you control the consistency of the frosting.
- Pure vanilla extract: Adds a touch of sweetness and rounds out the flavor.
- Salt, plus more as needed: Balances the sweetness and makes the flavors pop.
Optional Garnish:
- Snickerdoodle cookies: Perfect for decorating the top of the cake and reinforcing the snickerdoodle theme.
How to Make Snickerdoodle Cake
This gorgeous layered cake comes together in a few simple steps.
- Preheat oven: Preheat your oven to 350°F (177°C). Grease three 9-inch cake pans, line the bottoms with parchment paper rounds, then grease the parchment paper. This double greasing helps the cakes release smoothly.
- Make the cake batter: In a medium bowl, whisk together the cake flour, salt, baking powder, and baking soda. Set aside. Using a stand or handheld mixer, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 3 minutes. Add the 3 eggs, 2 egg whites, and vanilla extract, mixing on high until combined, about 2 minutes.
- Prepare the cinnamon swirl: In a small bowl, mix the brown sugar, flour, and cinnamon together. Add the melted butter and stir until everything is combined and crumbly.
- Assemble the cake: Divide the cake batter evenly between the three prepared pans. Drop spoonfuls of the cinnamon swirl mixture on top of the batter in each pan, then use a knife to gently swirl it through the batter. Don't overmix, some chunks and swirls should remain visible.
- Bake: Bake for 23 to 26 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden and spring back when touched. Let the cakes cool completely in the pans on a wire rack.
- Make the frosting: In a stand or handheld mixer, beat the softened butter on medium speed until creamy, about 2 minutes. Add the cream cheese one piece at a time, mixing well after each addition. Beat in the brown sugar and cinnamon until combined, then add the confectioners' sugar, heavy cream, vanilla extract, and salt.
- Assemble the cake: Once the cakes are completely cool, use a serrated knife to level the tops if needed. Place one cake layer on a cake stand or plate and spread 1 and ½ cups of frosting evenly on top. Add the second layer and repeat with another 1 and ½ cups of frosting.
- Final decoration: Remove the cake from the fridge and add the remaining frosting to the top and edges, smoothing it with a spatula or piping it with a piping bag and tip (Wilton 8B works beautifully). Garnish with snickerdoodle cookies if desired.
- Chill: Chill the cake for 30 to 60 minutes before slicing and serving. This helps the cake hold its shape and makes it easier to get clean slices.
Ingredient Swaps and Variations
This recipe is flexible and works well with a few simple adjustments.
Cake Flour: If you don't have cake flour, substitute with 3 and ½ cups all-purpose flour plus ⅓ cup cornstarch.
Buttermilk: Make your own by mixing 1 and ½ cups milk with 1 and ½ tablespoons white vinegar or lemon juice. Let it sit for 5 minutes before using.
Cinnamon: Adjust the cinnamon to your taste. If you love a strong cinnamon flavor, add an extra teaspoon to the swirl or frosting.
Frosting: Swap the brown sugar cinnamon buttercream for cream cheese frosting or vanilla buttercream if you prefer something milder.
Bundt Cake: You can also bake this as a Bundt cake. Pour half the batter into a greased Bundt pan, add half the cinnamon swirl, then top with the remaining batter and swirl. Bake for 50 to 60 minutes.
EQUIPMENT
Here's the basic gear that makes this cake come together smoothly.
3 x 9-inch cake pans: For creating the three layers.
Handheld or stand mixer: Makes mixing the batter and frosting quick and easy.
Silicone spatula: For folding and spreading the batter and frosting.
Cooling rack: Allows air to circulate around the cakes so they cool evenly.
Serrated knife: For leveling the cake layers.
Cake stand or turntable: Makes frosting the cake much easier.
Piping bag and tip (optional): For decorative frosting swirls. Wilton 8B is a great choice.
How to Store Snickerdoodle Cake
This cake keeps beautifully and stays moist for days.
Room Temperature: Store the cake at room temperature, covered, for up to 2 days. Keep it in a cool spot away from direct sunlight.
Refrigerator: Refrigerate the cake in an airtight container or covered with plastic wrap for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.
Freezer: You can freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge overnight, then frost and serve. Frosted snickerdoodle cake can also be frozen, but freeze it uncovered first to set the frosting, then wrap tightly.
Serving Suggestions
This snickerdoodle cake is stunning on its own, but here are a few ways to make it even more special.
Serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Drizzle caramel sauce over each slice for extra indulgence. Pair it with hot coffee, spiced tea, or a glass of cold milk. Garnish each slice with a dusting of cinnamon sugar for a pretty finish.
Expert Tips
Here are a few tricks to make sure your cake turns out moist, flavorful, and beautifully layered every time.
Bring ingredients to room temperature: Room temperature butter, eggs, and buttermilk blend more smoothly and create a better texture.
Don't overmix the batter: Mix just until the dry ingredients are incorporated. Overmixing can make the cake dense.
Swirl gently: When adding the cinnamon swirl, use a light hand. You want visible ribbons, not a fully mixed-in swirl.
Cool completely before frosting: If the cakes are even slightly warm, the frosting will melt and slide off.
Use a crumb coat: The thin layer of frosting seals in crumbs and makes the final layer of frosting smooth and clean.
Chill before slicing: Letting the cake chill for 30 to 60 minutes makes it easier to get neat, clean slices.
Level your layers: Use a serrated knife to trim any domed tops so the layers stack evenly.
FAQ
What is snickerdoodle cake?
Snickerdoodle cake is a layered cake inspired by the classic snickerdoodle cookie. It features a soft, buttery vanilla cake swirled with cinnamon sugar and topped with a brown sugar cinnamon buttercream frosting. It has all the warm, comforting flavors of the cookie but in cake form.
What is the 1234 snickerdoodle cake rule?
The 1234 snickerdoodle cake rule is a classic ratio for making a simple pound cake: 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. It's an easy way to remember the proportions, and you can add flavorings like vanilla or lemon zest.
What are common snickerdoodle cake baking mistakes?
The most common snickerdoodle cake baking mistakes include overmixing the batter, which makes the cake dense, not bringing ingredients to room temperature, which affects texture, and overbaking, which dries out the cake.
What is the most delicious cake in the world?
That's such a personal question, and it really depends on what you love. Some people would say a rich chocolate snickerdoodle cake, others might choose a light lemon cake, and many would pick a classic vanilla or red velvet.
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Pairing
These are my favorite dishes to serve with snickerdoodle cake
Snickerdoodle Cake
Ingredients
Method
- Preheat the oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
- Whisk together the cake flour, salt, baking powder, and baking soda. Set aside.
- In a large mixing bowl, beat the butter and sugar on high speed until smooth and creamy, about 3 minutes. Add the eggs, egg whites, and vanilla extract, and beat until combined, about 2 minutes.
- With the mixer on low speed, add the dry ingredients gradually, followed by the buttermilk. Mix until just combined. Scrape the bowl as needed.
- Pour the batter evenly into the prepared cake pans. Set aside.
- To make the cinnamon swirl: In a small bowl, mix together the brown sugar, flour, and cinnamon. Add the melted butter and stir until combined.
- Drop spoonfuls of the cinnamon mixture onto the batter in each cake pan. Use a knife to gently swirl the cinnamon into the batter.
- Bake for 23-26 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- To make the frosting: Beat the butter on medium speed until creamy, about 2 minutes. Gradually add the cream cheese and beat until smooth. Add the brown sugar and beat until well combined.
- Add the cinnamon, powdered sugar, heavy cream, vanilla extract, and salt. Mix on low speed, then increase to medium-high speed until the frosting is smooth and creamy.
- Once the cakes are completely cool, level them with a serrated knife to remove any domed tops. Place one cake layer on a serving plate and spread about 1 and ½ cups of frosting on top. Repeat with the second layer.
- Top with the third cake layer, and apply a thin crumb coat of frosting to the entire cake. Chill the cake for at least 30 minutes.
- Apply the final layer of frosting and decorate with snickerdoodle cookies, if desired.
- Refrigerate the cake for 30-60 minutes before serving to help it hold its shape.
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